5 myths about vegetarianism and decide for yourself!

Although we are living in the information era, vegetarianism is still mocked from people who ignore it because don't enjoy researching or because the competition feels bothered due to its growth worldwide. Therefore, it is a good time to debunk the myths that still persist. The final decision will always be yours!

Follow concepts! Forget misconceptions!

It is not clear the real reason for so many misconceptions about vegetarianism. The misinformation that still persists could be fed, who knows, by competition, concerned about its huge growth everywhere.

"One of the reasons for the increase of veggies is due to the easy access and dissemination of information that social media enables, in addition to reducing the cost of vegetarian and vegan products", says one member of the Vegetarian Society.

The increasing consumption of vegetables is due to the need for a necessary "once-in-a-while-organic-cleansing". Various health conditions, such as gout, for example, can often be mitigated by a temporary reduction in animal origin products. 

The nutritional biochemist, Roger Williams, Ph.D., coined the term "biochemical individuality" and explained why so: "it means that different people require different nutrients based on their unique genetic map. That is, despite the established organic standards, i.e. nobody is strictly identical to one another."

In other words, a certain type of food can harm one person and be good for another person. For example, a vegetarian diet can bring to individual serious health problems such as obesity, candidiasis, hypothyroidism, cancer, diabetes, leaked bowel syndrome, anemia, and chronic fatigue. 

5 myths about vegetarianism: 

1-Veggies have vitamin and protein deficiency

Balancing what you eat is key to staying healthy. This principle applies to all food groups, such as protein, carbohydrate, and fat. Dosing fiber consumption is also a good call. However, it is good to know that diet is not the only factor that supplements deficiencies. There are also influences of metabolism and intestinal microbiota on nutrient absorption.

Both vegetarians and omnivores, may have iron or vitamin B12 deficiency, which is present in animal foods. The replacement of vitamin B12 by veggies can be done through injection or manipulated capsules.

2-Vegetarian food is the most expensive of all

It was once expensive, because, a while ago, being a vegetarian was fancy. Not anymore. Due to the increasing demand, vegetable prices became low and accessible to anyone.

Another factor that reduced the final cost of vegetables was the creation of identical foods, such as meats, cheeses, and other products of animal origin. This alternative helped to popularize vegetarianism and veganism worldwide.

3-The social life of a veggie is kinda weird

Another statement that doesn't make sense nowadays. Veggies no longer feel uncomfortable being someone who only eats vegetables. These days are gone. Currently, veggies are everywhere and therefore you will find your favorite food in every party you join. You are no longer a freak as ignorant people used to think. 

Not too long ago, a host, who'd had a friend who turned out to be a veggie guest, was in trouble because generally he or she only had some barbecue or hot dog to be served. Nowadays in most of the houses, it is easy to find a diversified menu full of vegetarian recipes with plenty of different dishes. This is largely pretty much the same in non-vegetarian restaurants and hotels.

4-Veggies eat egg, butter, yogurt, and other animal derivatives

Most of the vegetarian agencies or institutions from all over the world, except few restrictions, permit the consumption of the so-called "egg-lacto-vegetarianism" group. In other words, you can't eat red meat, fish, and chicken, but it is allowed for the consumption of dairy products.

This, perhaps, is a big difference, in terms of diet, with veganism that does not allow the consumption of any product of animal origin, especially if it is clothing or cosmetics.

5-All veggies are anemic and more susceptible to diseases

It is necessary, before any speculation, to know the origin of anemia. If a veggie guy happens to become anemic, it can be an effect of various causes. Depending on genetic factors, his or her body may rely more on iron than other vegetarians. It may also be that the sudden cutting of meat has generated some kind of shock or because of the sudden increase in consumption of phytate-rich foods that influence the reduction of zinc and iron.

What is certain is that most of the time, the veggie person will not have a reduction of iron or vitamin B12, because there are other alternatives to supplement the lack of these substances. Vitamin B12, for example, can be found in milk and eggs and not only in meat.

Balance is the key to success!

As said the popular citation that everyone should be aware of: "Not so much to the sea, not so much to the land!". That is, worldwide consumption of vegetables alone may have an influence on livestock. Nothing survives if it is consumed in a disorderly or uncontrolled manner. Not only can a person's health be harmed, but also can be bad for the environment!

This goes for plants, fruits and animal creations for cutting and poultry

The conscious consumer and the responsible farmer, together can equally manage the so-called "mixed farm", where the cultivation of fruits, vegetables, and grains, will be efficiently combined with the breeding of livestock and poultry in order to bring economic and ecological advantages.

For example, loose chickens in selected areas may eat pests or insects that help destroy the plantation while at the same time being able to provide high-quality eggs. Meanwhile, sheep grazing in orchards can avoid the need for herbicides, as well as cows grazing in the open, which can provide rich and pure milk with no toxic ingredients on!

In this farm that pleases "Greeks and Trojans", there is no room for inefficiency, nor animal and plant cultivation that leads to hunger, mainly reckless agricultural practices of current monopolistic distribution systems.

The fact is that our body may adapt to any new diet, since, of course, it is healthy. In fact, it would function like the brain regarding neuroplasticity.


The best start before a diet switch is consulting a nutritionist who will evaluate your biotype and later, will indicate the most appropriate diet.

By Marco Veado - THINK GREEN